Ic-ing
Noun
A mixture of sugar (or other sweetner) with water, egg white, butter, or margarine. Used for covering or decorating cakes, biscuits, or pastries. As you can see, the icing used in this recipe doesn’t use egg whites, butter or margarine. Currently we refer to icing as any sweet topping that dresses a baked good. First used in M.H. Young Cooks Monitor in 1683, a common 17th century cook book. “You must keep it stirring till the Cake is baked, then Ice it with a brush all over, and put it in the Oven to harden the Iceing.”
1 c. powdered sugar 1/2 t. almond extract a few Tablespoons of milk-enough to bring it to right consistency Optional 1/4 c. sliced almonds for garnish
Di-rec-tion(s)
Noun
An instruction how to proceed or act; an order to be carried out, a precept. First written documentation cited in A. Fleming tr. C. Plinius Novocomensis in Panoplie Epist dated 1576. “I set downe directions and precepts, how you should order and dispose your studies.” However, a more fitting use was described in J.S.C Abbott Napoleon dated 1854, “His instructions contained the following directions.”
1. In a large bowl, mix together sugar and warm water. Sprinkle yeast on top and proof for 5-10 minutes, or until the yeast becomes foamy. 2. Melt butter in the microwave in a small bowl. Mix in sour cream, and reheat if necessary until mixture is smooth. Add butter, sour cream, salt and egg to yeast mixture. Gradually add in flour. Knead a few times until just combined, do not over knead. Verb To mix and work up into a homogeneous plastic mass, by successively drawing out, folding over, and pressing or squeezing together; to make bread by this process. The modern form knead corresponds in spelling to tread. Different spellings over time can be seen as: knede, kneade, kneed. The first starting in the 15th century spanning on to the 17th century.
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